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Coconut prawn salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 24 peeled medium green prawns
  • 1 egg, lightly whisked
  • 45g (1/2 cup) desiccated coconut
  • 60ml (1/4 cup) vegetable oil
  • 1/3 cup bought chilli-lime mayonnaise
  • 2 tablespoons cold water
  • 1 avocado, halved, stone removed, peeled, thickly sliced
  • 140g pkt salad mix
  • 100g roasted capsicum, thinly sliced


  • 1
    Combine prawns and egg in a bowl. Place coconut on a plate. Dip prawns, 1 at a time, in coconut.
  • 2
    Heat the oil in a large frying pan over medium-high heat. Cook the prawns for 1-2 minutes each side or until golden and cooked through.
  • 3
    Combine the mayonnaise and water in a small bowl. Divide the avocado, salad mix, prawns and capsicum among serving plates. Drizzle over the dressing.

Source: taste.com.au


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